Cauliflower and Squash Casserole

By ckovak

Ingredients

• 1 cup cubed yellow squash (approx. 1/2 in square)
• 1 cup sliced cauliflower
• Grated vegan cheese
• 1/4 c (divided in half) milk
• 1/3 cup raw walnuts
• 1/3 cup dry instant oatmeal
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• 2 tsp of nutritional yeast
• A couple grinds of cracked pepper

Preparation

Step 1

Squash cubed and cauliflower, set aside separately. Place the walnuts and the oatmeal in a grinder and pulse until it is blended to crumbs, but just before it gets sticky from the natural walnut oils. Put crumb mixture in a bowl and stir in garlic powder and italian seasoning.

Lightly spray oil casserole dish. Sprinkle a bit of the crumb mixture on the bottom. There will be 4 layers starting with squash, then sprinkle a 1/4 tsp nutritional yeast, a little vegan cheese and 1/2 tsp of crumbs on top of each tapas pan layer. Add a layer of squash, nutritional yeast, crumbs and cheese. Add final layer of cauliflower, nutritional yeast and reminder of the crumbs, grind some pepper over this last layer and cheese. Sprinkle 1/8 c milk over each tapas pan. Bake covered at 350 degrees for 30 minutes. Uncover and bake an additional 7 minutes to crisp the top a bit.